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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
List the types of Gellan gum. The three types of gellan gums are: High acetyl gellan (partially deacetylated) Low acetyl gellan (highly deacetylated) High cl
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What is the probability of two individuals (AaBBccDd and aaBbCcDd) having a child with the following genotype AaBBCcDD?
A protein that is normally a single-pass transmembrane protein is absent from the cell surface of the mutant cell line YTM-15. When labeled so that the protein can be localized, yo
The Alanine cycle Follow the alanine link in the alanine cycle. The process goes as under: 1) Pyruvate formed from glycolysis in the muscle is converted to alanine by t
Illustrate the aqueous phase in sol processing In a sol possessing a continuous aqueous phase, the colloidal particles have an electrically charged surface. The ionized groups
Dinitrophenol, DNP, was prescribed in low doses in the 1940's to help obese patients lose weight. It's use for this purpose was discontinued when several users died. DNP makes the
Explain Surface properties of proteins The surface properties relates primarily to surface tension, a) Emulsification and b) Foaming characteristics of proteins,
1. Effect on general health: Noise pollution increases the rate of heart beat, constriction of blood vessels and blood pressure. Noise also causes anxiety, stres
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